Recipe: Simplest Split Pea Soup

Makes 4 to 6 servings
Time: about 1-1/2 hours

To make pea soup, you need split peas, water (or stock, or course), and croutons. Everything else is a luxury. Some of those luxuries are detailed in the variations, but you can combine them as you like.

2 C green split peas, washed & picked over
6 C chicken, beef, or vegetable stock, or water
Salt & freshly ground black pepper to taste
Croutons

Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat. Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour.
Mash the mixture with a fork or potato masher, or put it through a food mill or strainer, or puree it carefully in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding). Reheat, adding more stock or water if necessary to achieve the consistency you like. Season to taste and serve with croutons.